Tomato Jam Recipe

From Lind­say Zamo­ra of Stock Cafe

Great for using up your over­ly ripe toma­toes, this recipe works well as a condi­ment for toast, sand­wich­es and veg­gies or as a piz­za sauce. Yields approx­i­mate­ly 2 cups fin­ished prod­uct.


- 1 lb MightyVine Toma­toes-on-vine
— 2 small onions
— 1 shal­lot
— 1/2 c maple syrup
— 1/4 c Enzo Bal­sam­ic Vine­gar
— 2 T dijon mus­tard
— 2 t Col. Pab­st Worces­ter­shire Sauce
— 1 t salt 1 t black pep­per (more to taste)
— Neu­tral oil


1. Begin by cor­ing and quar­ter­ing toma­toes. Set aside. 

2. Fine­ly dice onions and shal­lot and cook in a heavy bot­tomed saucepan with a splash of neu­tral oil. 

3. Once onions appear trans­par­ent, add toma­toes and remain­ing ingre­di­ents. Cook over medi­um-low flame until toma­toes have bro­ken down. 

4. Feel free to blend the mix­ure if you pre­fer a fin­er tex­ture or keep it slight­ly more rus­tic.